Go Back

High Protein Chicken Street Corn Salad

A fresh, protein-packed chicken salad with sweet corn, herbs, red onion, and a creamy street corn-inspired dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch, Salad
Cuisine American, Mexican-Inspired
Servings 4 servings
Calories 305 kcal

Equipment

  • 1 large skillet for cooking the chicken and corn
  • 1 mixing bowl large, for combining the salad
  • 1 small bowl for whisking the dressing
  • 1 knife for chopping ingredients
  • 1 Cutting board for prep

Ingredients
  

For the chicken

  • 1.25 pounds boneless skinless chicken breast cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

For the salad

  • 3 cups corn kernels fresh, frozen and thawed, or grilled from the cob
  • 0.33 cup red onion finely chopped
  • 0.25 cup cilantro chopped
  • 2 green onions thinly sliced

For the dressing

  • 0.5 cup plain nonfat Greek yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 0.25 teaspoon kosher salt
  • 2 tablespoons cotija cheese crumbled

Instructions
 

Prepare the chicken

  • In a medium bowl, toss the chicken pieces with olive oil, chili powder, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  • Heat a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, stir, then continue cooking for another 4 to 5 minutes until lightly charred and cooked through to 165°F.

Cook the corn and make the dressing

  • If the corn is not already cooked, add it to the hot skillet and cook for 2 to 3 minutes until warmed and lightly blistered in spots.
  • In a small bowl, whisk together the Greek yogurt, light mayonnaise, lime juice, chili powder, salt, and cotija cheese until smooth.

Assemble the salad

  • In a large serving bowl, combine the cooked chicken, corn, red onion, cilantro, and green onions.
  • Pour the dressing over the salad and toss gently until evenly coated.
  • Serve immediately, or chill for 20 to 30 minutes before serving if desired.

Notes

Do not overcrowd the skillet or the chicken will steam instead of brown. Frozen corn works well if thawed first. Feta can be used in place of cotija. Store leftovers chilled for up to 3 days.